Jams & Preserves

Autumn Apple Mint Jelly


This jelly makes a great glaze on meats or pastries as well.


  • 3-4 pounds apples
  •  4-5 cups of water
  •  3 cups sugar
  •  juice of one lemon
  •  fresh mint
  •  Add: herbs & spices of your choosing



Roughly chop the apples and place in pan. There is no need to peel and core. Cover with water (I used a little over 1 litre) and add spices. Bring to the boil and simmer, covered, for 45 minutes.
Pour into a scalded jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or over night. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.
Measure 4 Cups of juice into heavy stock pan and slowly bring up heat to simmer.Add 3 Cups of sugar (3/4 C sugar for each cup of juice).Add lemon juice and simmer.


Stir in the mint.You can use your favorite spices to taste (rosemary, cinnamon stick, allspice berries & whole cloves). Continue to simmer until your reach 22o degrees for the jelly set.If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools.
Pour into warm, sterlised jars, cover and seal. The jelly will keep for up to a year unopened, stored in a cool, dark place but once opened needs to be kept in the fridge and used within 3 weeks.


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  • Reply
    September 10, 2011 at 7:39 am

    Great idea,Will certainly try.Always enough fruit around me.Suppose this can de done with all kind of fruits;)

  • Reply
    September 12, 2011 at 4:13 pm

    Wow……..I love this……will certainly try.

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